In a large pot or Dutch oven, heat olive oil over medium heat. Add the pancetta (if using) and cook until crispy. Remove the pancetta and set aside, leaving the rendered fat in the pot.
Add the ground beef, pork, and veal (if using) to the pot. Cook, breaking the meat apart with a spoon, until browned. Drain off any excess fat.
Add the diced onion, carrot, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly, to caramelize the paste.
Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, lifting any browned bits. Let the wine reduce slightly.
Add the crushed tomatoes, tomato sauce, beef broth, bay leaf, and dried oregano. Stir to combine. Bring the sauce to a simmer, then reduce the heat to low. Cover and let simmer for at least 2-3 hours, or longer for a richer flavor, stirring occasionally.
Season with salt, pepper, and a pinch of sugar to taste. Remove the bay leaf before serving. Stir in the reserved pancetta (if using).
Serve the Bolognese sauce over your favorite cooked pasta. Garnish with grated Parmesan cheese and fresh parsley.
It was fine, but nothing special. I felt like it was missing something. Perhaps more herbs? Could be better with more guidance.
This sauce is phenomenal. The flavors are so well-balanced. It's a real crowd-pleaser. I will be making this again and again.
I'm not sure what went wrong, but my sauce was quite bland. I followed the recipe precisely, but it just didn't have much flavor. Disappointed.
Excellent flavor. I appreciated the simplicity of the recipe; easy to follow. I did add a bay leaf, as suggested by a friend. Made a great difference.
A very good Bolognese. I followed the recipe closely and the flavor was excellent. Next time, I might add a bit more garlic, but overall, a fantastic sauce.
